Roasted Asparagus and Salmon Frittata

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Serves: 4–6  | start to finish: 40 minutes, including cooking time

This substantial frittata is packed with layer upon layer of flavor and makes for a splendid brunch or family supper. A frittata is the perfect place to use up leftovers, and if you’re baking salmon and potatoes one evening, cook a little extra so you can easily whip this frittata up the following day. It’s also a wonderful way to use up leftover cooked asparagus, though that is as rare as unicorns’ teeth in our house.

Ingredients

  • 1 pound asparagus
  • 4 ounces salmon (or smoked salmon)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 pound small potatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 4 ounces feta cheese, crumbled
  • 8 eggs, whisked in a medium-sized bowl
  • 1/2 cup Gruyere, grated
  • 1/4 cup Parmesan, finely grated
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon dill, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

 

Recipe

Pre-heat oven to 400°F

Snap the woody ends off asparagus, place the spears on a baking sheet, and sprinkle with olive oil and sea salt. Stir asparagus until they are coated with oil, place the salmon (if using fresh) skin side down on the baking sheet and  roast 15–20 minutes until just tender.

In the meantime, if you are not using leftover cooked potatoes, place potatoes in a medium saucepan in about 1/2 inch of water. Season with salt, cover the pan, and steam 15–20 minutes until just tender. Drain and set aside to cool.

Chop the roasted asparagus into 2-inch pieces, thickly slice the potatoes, and flake the salmon. In the skillet used to cook the salmon, heat butter and olive oil. Add shallots and sauté until soft and golden, about 4 minutes. Stir in chopped asparagus and potatoes. Scatter the salmon and feta over the asparagus and potatoes and make sure everything is evenly distributed in the pan. Stir Gruyere, parsley, and dill into the whisked eggs and season with salt and pepper. Pour the egg mixture over the other ingredients, making sure that the mixture gets into all the nooks and crannies. Cook on the stovetop over a gentle heat until puffy and almost set through the middle (test it with a knife), 15–20 minutes.

Preheat broiler to high. Sprinkle frittata with Parmesan and place under the broiler for about 5 minutes, until the top is golden and bubbling.

Cut into wedges and serve.

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